I love lasagna. I have never really liked meat lasagna, but I love veggie lasagna. Although I am a big fan of veggie lasagna with white sauce, sometimes I like to have lasagna with pink sauce. So this is how I usually make it. It makes a large meal, and leaves plenty of leftovers to be frozen, or shared as a dinner with many people.
- lasagna noodles
- 1 package of ricotta cheese
- 1 package of mozzarella shredded
- 2 cups of mashed mixed veggies
- 1/2 bottle of red pasta sauce
- 1/2 bottle of white pasta sauce
- 1 onion chopped
- 1 cup mushrooms chopped
- 2 cloves garlic chopped
- salt to taste
- pepper to taste
- onion salt to taste
- garlic powder to taste
- oil for saute
Boil the noodles in salted water with a little bit of oil until they are almost done.
Heat oven to 350.
For the top layer, add noodles, then top noodles with mozzarella. Cover very loosely with foil, and bake in oven for 20 minutes. Remove foil and bake another 10-15 minutes, or until cheese is nicely colored and completely melted. Remove from oven and let sit for 5-10 minutes.